From the Admiral Peary House, Fryeburg, ME.
Cut the oranges into wedges. Using a paring knife, cut the rind off of the orange and trim to remove the white pith (very bitter). Cut into ¼ inch wide strips and place in a large saucepan. Cover with water and bring to a boil. Turn the orange strips out into a colander and drain, then return them to the saucepan, cover again with water and repeat the boiling and draining process twice more. Let the strips cool for 10 minutes. Mix 3 cups of sugar in 3 cups of water, place the orange strips in a heavy duty pan and sprinkle with the sugar water to thoroughly coat. Over low heat, let the sugar melt in the water, then turn up the heat and bring to a boil. Lower the heat to medium and cook the strips for 20 to 25 minutes or until the syrup in the pan is almost completely absorbed by the orange strips. Watch the pan carefully to make sure none of the strips scorches. Have on hand 2 baking sheets lined with parchment paper. With tongs, transfer the orange strips to the sheets then separate using two forks, so they do not touch. Set aside for 1 hour to dry. Melt the chocolate, either in the microwave or using a double-boiler. Dip each caramelized orange strip into the chocolate, covering half of it. Let cool on parchment paper.